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Nutritional Facts
Serving Size 4 oz (276)
Serving Per Recipe 6

Amount Per Serving
Calories 310 Calories from Fat 70

% Daily Value *
Total Fat 8g 12%
     Saturated Fat 1g 5%
Cholesterol 5mg 2%
Sodium 650mg 27%
Total Carb. 40g 13%
     Dietary Fiber 7g 28%
     Sugars 28g
Protein 23g

Vitamin A 15%
Vitamin C 100%
Calcium 8%
Iron 8%

* Percent Daily Values based on a 2,000 calorie diet.


Tropical Fiesta Meatless Steak

Serves 6

1/3 cup frozen orange juice concentrate, thawed
2 tablespoons canola oil
3 tablespoons honey
1 tablespoon scallion
2 teaspoons mustard
1/4 teaspoon dried mint
1/4 teaspoon hot sauce
24 ounces meatless steak-style strips
1/2 cup red sweet pepper, chopped
1/2 cup sliced apples
1/2 cup sliced pears
1/2 cup sliced mangos
1 orange, peeled and sectioned cut up
1/4 cup celery, diced
3 tablespoons scallion, top & bulb, sliced
2 tablespoons lemon juice
8 ounces yogurt, pineapple flavored
2 tablespoons skim milk
1 teaspoon spicy mustard


Marinade
In a small mixing bowl, stir together orange juice concentrate, cooking oil, honey, 1 tablespoon scallion, mustard, mint, and hot sauce. Set aside 1/4 cup of the mixture to make the relish; cover and chill until needed.

Place the steak in a plastic bag, set in a bowl. Pour the remaining marinade over meat. Seal the bag and turn to coat meat with marinade. Chill for 12-24 hours, turning the bag occasionally.

Relish
In a medium mixing bowl, combine the reserved 1/4 cup marinade, red sweet pepper, apple, pear, peach, celery, 2 tablespoons scallions, and lemon juice. Cover and refrigerate until serving time, up to 24 hours.

Pineapple-Mustard Sauce
In a small mixing bowl stir together pineapple yogurt, 2 tablespoons milk and 1 teaspoon spicy mustard. Cover and chill until serving time, up to 24 hours.

Remove steak from the plastic bag, reserving marinade. Sautee steak, uncovered, allowing 5-10 minutes until heated through. During cooking, turn once and brush occasionally with marinade. Season meat to taste with pepper. To serve, slice steak into thin strips; arrange on romaine leaves, if desired. Serve with fruit relish and pineapple-mustard sauce.


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